Toasted Pecan Chicken Skillet

This is some of the champion yellow we’ve ever prefabricated, but it’s really the sauce that completely steals the appear; we would dive into it and aquatics around if we could, it’s that yummy. We cognize we’ll be making this weakling for a lasting time to proceed, but if, on the off try, we get drawn of weakling, we’ll create the unvarying sauce and put it on appropriation, potatoes and vindicatory around anything else we can suppose of. It doesn’t get meliorate than this toasted pecan crybaby!

INGREDIENTS :

1 1/2 cups heavy whipping cream

2 tablespoons orange marmalade

1 tablespoon Dijon mustard

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 cup toasted pecans, roughly chopped

Kosher salt and freshly ground pepper, to taste

3 tablespoons unsalted butter or extra-virgin olive oil

4 boneless, skinless chicken breasts, pounded to even thinness

INTRUCTIONS :

Weaken crybaby generously with diplomacy and assail and set substance.

Alter butter or olive oil in a gargantuan pan or skillet over medium-high energy and make chickenhearted until brunet on both sides. Disappear to a brace and set aside.